Brown Rice Roast Pumpkin And Seed Salad Recipe

Name: Brown Rice Roast Pumpkin And Seed Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil flavored cooking spray; 1 kg pumpkin, peeled, deseeded and cubed; 2 cups brown rice; 1/3 cup pepitas; 1/3 cup sunflower seeds; Dressing; 1/3 cup fresh lime juice; 1 tablespoon soy sauce; 1/2 teaspoon sesame oil; 1 garlic clove, crushed; 1/4 teaspoon brown sugar; fresh rocket

Servings: persons

olive oil flavored cooking spray
1 kg pumpkin, peeled, deseeded and cubed
2 cups brown rice
1/3 cup pepitas
1/3 cup sunflower seeds
Dressing
1/3 cup fresh lime juice
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1 garlic clove, crushed
1/4 teaspoon brown sugar
fresh rocket

1
Cook pumpkin in oven, sparyed with olive oil until light brown and tender. Let coll to room temperature.
2
Cook brown rice in large saucepan of boiling water for 30 minutes. Drain in colander - do not overcook. Cool.
3
Brown pumpkin and sunflower seeds in oven for 5 minutes at 180 Degrees Celsius.
4
Remove from oven and let cool slightly.
5
Mix all dressing ingredients together.
6
Place rice in large bowl, pour over dressing, mix throught, add all other ingredients and mix well.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: olive oil flavored cooking spray, 1 kg pumpkin, peeled, deseeded and cubed, 2 cups brown rice, 1/3 cup pepitas, and more.

Yes, Brown Rice Roast Pumpkin And Seed Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Brown Rice Roast Pumpkin And Seed Salad

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